Clostridium butyricum/ja: Difference between revisions

'''''Clostridium butyricum''''' is a strictly [[anaerobic organism|anaerobic]] [[endospore]]-forming [[Gram-positive]] [[butyric acid]]–producing [[bacillus]] subsisting by means of [[fermentation (biochemistry)|fermentation]] using an intracellularly accumulated amylopectin-like α-[[polyglucan]] (granulose) as a [[Substrate (chemistry)|substrate]]. It is uncommonly reported as a human pathogen and is widely used as a [[probiotic]] in Japan, Korea, and China. ''C. butyricum'' is a soil inhabitant in various parts of the world, has been cultured from the stool of healthy children and adults, and is common in soured milk and cheeses. The connection with [[dairy product]]s is shown by the name, the ''butyr-'' in ''butyricum'' reflects the relevance of [[butyric acid]] in the bacteria's metabolism and the connection with Latin ''[[wikt:butyrum#Latin|butyrum]]'' and Greek ''[[wikt:βούτυρον#Ancient Greek|βούτυρον]]'', with word roots pertaining to butter and cheese.